Sunday, March 6, 2016

Cheesecake (sandwiches cheese)

Last evening, I baked this Cheesecake using sandwiches cheese instead of block cream cheese. Once in a blue moon, I will bake cheesecake as my family not fancy of cheesecake. Every time I bought a block of cream cheese I only used half block and the balance will be sitting in fridge waiting to expired.

I love this cheesecake as its texture and taste is in between light cheesecake and rich cheesecake. :) I do like light cheesecake but some recipe either used too less cheese or too much egg which has very mild or no taste of cheese at all.


85g milk
5pcs sandwiches cheese (tear into small pieces)
20g butter
1tbsp caster sugar

25g cake flour {sift
10g corn flour {together

2 egg yolk
2tsp lemon juice

2 egg white
1/8tsp cream of tartar
40g caster sugar

1. Line base of a 6inches round tin or oval tin with foil and set aside.
2. Preheat oven to 180C.
3. Double-boil (A) till cheese has melted.
4. Remove from heat and strain cheese batter into a bigger mixing bowl.
5. With a hand whisk, stir in (B) till smooth.
6. Next stir in (C) till combined and set aside.
7. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till soft peaks.
9. Fold in 1/4 of the meringue into cheese batter till combined.
10.Then fold in the rest of meringue lightly in 2 portions until well combined.
11.Pour batter into prepared tin and steam-bake cheesecake in a preheated oven for 10mins.
12.Reduce temperature to 120C and bake for 30-35mins.
13.Leave cheesecake to cool in the oven for half an hour with the door slightly open. (You may omit this step)
14.Remove cake from tin and cool on wire rack.
15.Chill cheesecake in fridge for about 1hr.(You can also chill the whole cheesecake in baking tin.)

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